Perpetuini Giorgia, Rossetti Alessio Pio, Battistelli Noemi, Zulli Camillo, Piva Andrea, Arfelli Giuseppe, Corsetti Aldo, Tofalo Rosanna
Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Cantina Orsogna 1964, 66036 Orsogna, CH, Italy.
Foods. 2023 Mar 4;12(5):1102. doi: 10.3390/foods12051102.
In this study, six fermentation trials were carried out: co-inoculation and sequential inoculation of and in the presence and absence of oak chips. Moreover, strain was attached to the oak chips and co-inoculated or sequentially inoculated with . Wines fermented with adhered to oak chips showed a higher concentration of glycerol (more than 6 g/L) than the others (about 5 g/L). These wines also showed a higher content of polyphenols (more than 300 g/L) than the others (about 200 g/L). The addition of oak chips induced an increase of yellow color (b* value of about 3). Oak-treated wines were characterized by a higher concentration of higher alcohols, esters and terpenes. Aldehydes, phenols and lactones were detected only in these wines, independently from the inoculation strategy. Significant differences ( < 0.05) were also observed in the sensory profiles. The fruity, toasty, astringency, and vanilla sensations were perceived as more intense in wines treated with oak chips. The white flower descriptor showed a higher score in wines fermented without chips. Oak surface-adhered cells could be a good strategy to improve the volatile and sensory profile of Trebbiano d'Abruzzo wines.
在本研究中，进行了六项发酵试验：在有和没有橡木片的情况下，对[菌种1]和[菌种2]进行共接种和顺序接种。此外，将[菌种3]菌株附着在橡木片上，并与[菌种4]进行共接种或顺序接种。附着在橡木片上发酵的葡萄酒甘油浓度较高（超过6 g/L），高于其他葡萄酒（约5 g/L）。这些葡萄酒的多酚含量也高于其他葡萄酒（超过300 g/L），其他葡萄酒约为200 g/L。添加橡木片使黄色增加（b*值约为3）。经橡木处理的葡萄酒具有较高浓度的高级醇、酯类和萜烯类物质。仅在这些葡萄酒中检测到醛类、酚类和内酯类物质，与接种策略无关。在感官特征方面也观察到显著差异（P<0.05）。在用橡木片处理的葡萄酒中，果香、烤面包香、涩味和香草味更为浓郁。白花描述词在未用橡木片发酵的葡萄酒中得分更高。橡木表面附着的[菌种5]细胞可能是改善阿布鲁佐特雷比奥罗葡萄酒挥发性和感官特征的良好策略。
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